Description
Experience the rich and comforting flavors of Nova Scotia Seafood Chowder, a creamy and hearty soup featuring a delightful mix of fresh haddock or cod, shrimp, and scallops simmered with aromatic vegetables in a luscious fish stock and heavy cream base.
Ingredients
Scale
Seafood
- 1 lb fresh fish (such as haddock or cod), cut into chunks
- 1 lb shrimp, peeled and deveined
- 1 cup scallops
Broth & Cream
- 4 cups fish stock
- 2 cups heavy cream
Vegetables
- 1 cup diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
Seasonings & Fats
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare Base: In a large pot, melt the butter over medium heat to create a flavorful base for the chowder.
- Sauté Vegetables: Add the diced onions, celery, carrots, and minced garlic to the melted butter and sauté until the vegetables are tender and fragrant.
- Add Potatoes and Stock: Stir in the diced potatoes and pour in 4 cups of fish stock, then bring the mixture to a rolling boil.
- Simmer Potatoes: Reduce the heat to low and let the chowder simmer gently until the potatoes are fully cooked and tender.
- Add Cream and Seafood: Stir in the heavy cream, then add the chunks of fish, shrimp, and scallops to the pot.
- Season and Cook Seafood: Sprinkle in the thyme, salt, and pepper, and cook until the seafood is opaque and cooked through, ensuring a perfect texture.
- Serve: Ladle the chowder into bowls and serve hot, optionally garnished with fresh herbs of your choice for added flavor and presentation.
Notes
- Use fresh seafood for the best flavor and texture.
- You can substitute heavy cream with half-and-half for a lighter chowder.
- Fresh thyme can also be used instead of dried for a more vibrant herbaceous note.
- Serve with crusty bread for a complete meal.
- Adjust seasoning with salt and pepper at the end to suit your taste.
